Matured Lamb

All of our lamb is 100% guaranteed Irish lamb
and is also fully traceable from farm to fork.
We traditionally mature all of our lamb which
gives it a wonderful succulent flavour.

Our range of Lamb includes chops, cutlets,
mince and a whole Lamb roasting range.

100% Irish Chicken

All our chicken is hand prepared fresh in our
butcher shop each day. All our chicken is
fully approved under the Bord Bia Quality
assured programme.

We at Twomey Butchers offer full chickens,
Prime Cuts, prepared chickens and
also, turkey meat.

Angus Beef

We use only 100% Naturally reared Irish
Angus & Hereford beef, all under 24 months.

Each Monday we visit our local West Cork
farms, who we have dealt with for over
25 years, to hand pick only the very best
Angus & Hereford stock.

Guaranteed Irish

Michael Twomey Butcher's is Irelands
First and Only Gauranteed Irish Butchers!

Please call 026 42436 for further details.

Guaranteed Irish

We are the first and only Guaranteed Irish™ butcher in Ireland. All of our meats are purchased through the Bord Bia 100% Irish Quality Assurance Scheme.

Fully Traceable

All our meats are fully traceable from local farms, to your fork! In fact, 80% of our meat is sourced locally from farms within a 20 miles radius of Macroom, West Cork.

Traditional Home Curing

We traditionally home cure all our beef for 14 days on the hook. In the traditional manner! We also do special orders for 21 to 28 day dry cured meats on request.


Mon – Thurs: 08:30 – 18:30

Friday & Sat: 08:00 – 18:30

Sunday: Closed


How to Find Us

Latest Recipies

Spiced Beef – Cooked to perfection.

  • December 23rd, 2015

You can follow this recipe to cook your Award-Winning Spiced Beef this Christmas, for delicious and tender results. I hope you enjoy it!

Prep time – 10mins

Cooking Time – Depends on the size of the […]

Bread Sauce

  • December 23rd, 2015

A recipe staple, for every Christmas Dinner table…..

You will need:
◾• ½ a medium onion
◾• 500ml milk
◾• 2 bay leaves
◾• 2 cloves
◾• 6 slices of good, stale bread
◾• ½ teaspoon […]

Brining the Turkey – Wet Brine

  • December 23rd, 2015

Soaking a turkey overnight in a solution of salt and water ensures moist results. When you add aromatics to the brine, the resulting roast is also infused with a subtle character all its own. […]